How to Make SPAGHETTI ALLE VONGOLE like in Italy
SPAGHETTI ALLE VONGOLE
Taste the flavours of the sea on a plate with this simple spaghetti vongole recipe. The secret is in slow cooking these little shellfish until they create a beautiful broth which then coats each strand of spaghetti until it looks silky and tastes like perfection. Enjoy this seafood recipe with Vincenzo’s Dad Paolo as he shows off his culinary skills.
#spaghettivongole #spaghettiallevongole #vongole
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How To Make The Best Linguine With White Clam Sauce
Linguine with clams (vongole) is a super simple recipe that's loaded with delicious seafood flavor. I used canned baby clams and fresh Littleneck clams, but other types of clams or mussels can be used for this Italian classic white clam sauce.
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Frantoia Olive Oil 1 Liter:
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LINGUINE ALLE VONGOLE INGREDIENTS:
-1 pound linguine
-3 dozen Littleneck clams
-10 ounce can baby clams
-1/2 cup dry white wine
-4 small anchovies
-1/2 tsp crushed red pepper flakes
-10 cloves garlic
-1/4 cup olive oil
-1/4 cup extra virgin olive oil
-1/4 cup fresh parsley
-2 cups pasta water
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Homemade Linguine & Clams by The Cake Boss | BVK EP06
This pasta dish is so good that dinner tonight has to be the Cake Boss's recipe for linguine and clams. Watch now to see the Cake Boss and his chefs show you how to make this easy and delicious dish. Click SHOW MORE for recipe.
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Linguine and Clams Recipe from Buddy V's Ristorante
INGREDIENTS (In Order) QUANTITY
Clams 12 each
Clams (chopped) 3 oz
Linguini Pasta 6 oz
Clam Juice 2 Tbsp
White Wine 1 oz
Pasta Water 3 - 4 oz
Chopped Garlic 1tsp
Chile de Arbol 1 ea
Parsley (chopped) 1/4 oz
Evoo 1 Tbsp
Salt & Pepper To taste
PLATING PROCEDURE
In a saute pan add the chile, garlic, white wine, manila clams, and the pasta water, once the clams start to open add the chopped clam. Heat the linguine in hot pasta water and add to the saute pan add the oil and toss to coat, taste, season with salt and pepper. Build the pasta in a large bowl, twirling it up to get height, add the manila clams around and garnish with parsley and olive oil.
Credits
Produced by Cakehouse Media
Starring Buddy Valastro, Kim Canteenwalla, and Bryan Forgione
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Camera: Matt Antonucci
Editor: Andy Mills
Music: artlist.io
SFX:
Recipe provided by: Bryan Forgione & Buddy V's Ristorante
2018
Contact: andrew@cakehousemedia.com
Linguine with Canned Clams - Cheap, Easy, Delicious
Today we're making linguine with white clam sauce. We're using canned clams which makes the dish much more affordable and accessible to all. I hope you enjoy it!
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LINGUINE WITH WHITE CLAM SAUCE RECIPE
#linguinewithclams #linguinewithclamsauce #cookingwithrexy
LINGUINE WITH WHITE CLAM SAUCE RECIPE
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Ingredients & Measurements: ( Feeds 8+.. cut recipe in half for 4+)
2 LBS of Linguine Pasta
Few TBSP of Extra Virgin Olive Oil
3 TBSP of Butter
Salt & Pepper (to taste)
1/4 TSP of Dried Basil
1/2 cup (plus more for garnish) of Fresh Italian Parsley (chopped fine)
1/2 TSP of Crushed Red Pepper Flakes (or to taste)
4 - 6.5oz cans of Chopped Clams IN Clam Juice
2 cups of Seafood Stock
4 - 5 Cloves of Garlic (chopped/minced)
1/2 cup of good White Wine (I used Cupcake Vineyards, Pinot Grigio)
Parmigiano-Reggiano (or regular Parmesan Cheese) (to taste)
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Linguine with Clams | Emeril Lagasse
Meet Emeril’s favorite recipe for linguine with clams—a dish that exemplifies simplicity. A quick sauce made with pancetta, clams, parsley, onions, garlic, white wine, and red pepper flakes are all it takes to turn a box of linguine into an easy-to-make dish that is bursting with flavor and nothing short of spectacular.
CLASSIC CLAM LINGUINE
SERVES 4 TO 6
Coarse salt
1 pound linguine, or spaghettini
2 tablespoons olive oil
3 ounces pancetta, diced
1/2 cup finely chopped yellow onions
3 tablespoons thinly sliced garlic
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3/4 cup dry white wine
1/2 cup clam juice
2 pound littleneck, Manila, or cockle clams, scrubbed, and purged in water
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
½ cup finely chopped fresh parsley leaves, plus additional for serving
1/2 cup finely grated Parmesan, for serving (optional)
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain pasta in a colander, reserving 1/2 cup cooking liquid. Return pasta to the pot and toss with the cooking liquid. Cover and set aside.
In a large, heavy saute pan or medium pot, heat oil over medium heat. Add pancetta and cook, stirring, for 2 minutes. Add onions and cook, stirring, until soft, 3 minutes. Add the garlic, parsley, ½ teaspoon salt, and red pepper flakes, and cook, stirring, for 1 minute. Add wine and clam juice and cook for 1 minute. Add clams, cover, and cook, shaking pan occasionally until clams open, about 5 minutes. Discard any unopened clams. Add the cooked pasta and toss to coat. Season with salt and pepper. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese, if desired. Serve immediately.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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